Vitamins are organic components of food, necessary for the body to grow, develop and restore. They can be divided into two categories: fat-soluble vitamins A, D, E, F (basic fatty acids) and K and water-soluble vitamins B and C, choline and folic acid, which dissolve in water.

Fats come in two categories: saturated fats (mostly animal fats that should be consumed in moderation) and unsaturated fats (of vegetable origin. These are considered healthier than animal fats). Their consumption should be limited, although some unsaturated fats contain fatty acids that are vital to the body.

Calories: They’re used to measure the energy contained in food. For the normal functioning of the body, it requires a certain amount of calories, which must be balanced to maintain weight.

Minerals are the basis of bones, teeth, tissues, and cells. The body does not produce them by itself and can receive them only through a balanced diet. They can also be divided into two groups:

Proteins are made up of formations called amino acids, some of which the body can produce by itself. However, the body must absorb vital amino acids from food. Meat, fish, eggs, and nuts are rich sources of protein.

Carbs are divided into two categories: simple carbohydrates (sugar), which are quickly absorbed by the circulatory system and have limited nutritional value, and complex carbohydrates (starch), which are slowly absorbed into the blood and contain more fiber, vitamins, and minerals. Cereals, rice, and pasta are our main source of energy; they should be about 40% of the diet.

Water:

Plays a vital role in health. It’s recommended to consume 1-2 liters of water per day.